Creamy Spicy Miso Pasta

Ingredients:

• Garlic: 6 cloves
• Yellow Onion: ½ a large
• Tahini: 4 tablespoons
• Toasted Sesame Oil: 2½ tablespoons, divided
• Sriracha: 1 tablespoon
• Rice Vinegar: 1½ tablespoons
• Soy Sauce: 2 tablespoons (preferably low sodium)
• White Ground Pepper: ¼ teaspoon
• Water: 1 cup (240 ml)
• Red Miso Paste: 3 tablespoons
• Mushrooms (optional): 5.5 oz (155g), any kind
• Dried Pasta: 14 oz (400g) of your choice

Instructions:

1. Cook Pasta: Boil pasta according to package instructions. Reserve 1 cup of pasta water before draining.

2. Prepare Sauce:

   • Peel and chop garlic and onion.
   • Blend garlic, onion, tahini, 2 tablespoons of toasted sesame oil, Sriracha, rice vinegar, soy sauce, and white pepper until smooth.
   • Add 1 cup of water to the blender and blend again.

3. Cook Sauce:

   • Transfer sauce to a saucepan and bring to a boil over high heat.
   • Reduce heat to medium-high and simmer for about 8 minutes, stirring occasionally, until the sauce thickens and darkens.

4. Cook Mushrooms (Optional):

   • Heat the remaining ½ tablespoon of sesame oil in a large skillet over high heat.
   • Slice mushrooms and add them to the skillet in a single layer. Let them sit without stirring for about 2 minutes.
   • Stir the mushrooms, reduce heat to medium-high, and let cook for another 2 minutes. Continue to cook, stirring occasionally, until mushrooms are browned and tender.

5. Finish Sauce:

   • Dissolve miso paste in ½ cup of reserved pasta water and add it to the sauce. Whisk to combine.
   • Adjust the sauce’s consistency with additional pasta water if needed.

6. Combine and Serve:

   • Toss the cooked pasta with the sauce. Serve immediately. If you prepared mushrooms, mix them into the pasta just before serving.